Gajar Ka Halwa

Ingredients for four persons- - Carrots- 200 gms. (Fine Grated) - Sugar- 100 gms. (Clean and Crystal) - Full Cream Milk- 1 litre (Boiled) - Khoya / Mava- 100 gm (Fried in 2 tsp. Ghee) - Kaju- 20 (16- finally chopped and 4 whole and separated) - Badam- 8 (finally chooped for garnishing) - Pishta- 4 (Chooped for garnishing) - Green cardamom powder- 6 pinch (2 pinch for garnishing) - kishmish (Raisin)- 20 (8 for garnishing) - Ghee- 2 table spoon - Kesar (Saffron) colour- 8 filaments (Soaked for 1 hour in 2 table spoon clean water) Recipe- 1. Put grated carrots and milk together in a utensil, preferably non-stick utensil and then put on the low / sim flame for boiling 2. Add 4 pinch of cardamom powder for fragrance 3. Stir the carrot-milk till it becomes uniform thick safron blend and then remove the utensil form the flame. Special care shoule be taken while boling carrot-milk, so that it does not stick to the bottom of utensil 4. Put ghee in another non-stick utensil and put it on low / sim flame to heat 5. Add the carrot-milk blend in the heated ghee to cook and fry till it dries 6. Add kishmish (Raisin) 7. Add sugar to the cooked and fried carrot-milk blend and keep it for around 5 mnts. on the flame 8. Add fried mava / khoya to the blend and mix it properly and uniformally 9. Extra floating ghee can be removed from the halwa by tilting the utensil for some time, which can be preserved and reused 10. Garnish the prepared halwa with kaju, badam, pishta, kishmish (raisin) and green cardamom powder.